Low Carb Apple Crisp

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Introduction

They say that you haven’t truly experienced fall if you haven’t had a slice of an apple crisp. It’s one of the season’s favorite comfort foods, after all. But what if you’re cutting down on carbs and sugar? Can you no longer enjoy a warm slice of this fall favorite?

Our recipe swaps traditional flour for almond flour, creating a crisp topping that’s both gluten-free and lower in carbs. We use a monk fruit sweetener in place of sugar, plus a little xanthan gum to help bind the topping and salt to balance the flavors.

As you spoon the apple filling into your baking dish and scatter the almond flour crisp over the top, anticipation builds. After 20 to 25 minutes in the oven, the moment of truth arrives—the topping turns a glorious golden brown while the fragrant apple filling bubbles and peeks through.

Whether you’re planning a special gathering (Thanksgiving, anyone?) or making dessert for yourself, we’ve got you covered with this low-carb apple crisp recipe. It has all that apple-pie goodness without a traditional high-carb crust or sugar-sweetened filling. Grab your apron, preheat the oven, and get ready for a slice of apple heaven.

Key Ingredients and Tools

Apples

The main ingredient of this low-carb dish. For this recipe, we’ll be using 4 whole apples, but you can use more if you want your apple crisp to have more of that tart apple flavor. You can peel them or leave the skins on, depending on your preference. We recommend Granny Smith apples for their tart flavor and firm texture.

Tip: The key to any great-tasting fruit pie is to use fresh fruit. To ensure that your keto apple crisp will turn out well, it’s recommended that you use fresh apples for your apple filling.

Lakanto Monk Fruit Sweetener

As our brown sugar replacement, we’ll use Lakanto monk fruit sweetener. It is formulated as a 1:1 sugar replacement, making it easier to adapt traditional apple crisp recipes.

We’ll be using it for the apple filling and the crisp that goes on top.

Cinnamon

Cinnamon is a classic addition to apple-based desserts. Its warm, slightly sweet flavor pairs beautifully with tart apples and gives this crisp the cozy flavor many people associate with fall.

Tip: For a broader spice blend, use apple pie spice in place of cinnamon. You can also add a small amount of nutmeg or ginger alongside the cinnamon.

Almond Flour

To create our crisp, we’ll be needing flour. Regular wheat flour and oats are off the table for this recipe because they are higher in carbs. That’s where almond flour comes in. Almond flour is a keto-friendly flour substitute made from ground, blanched almonds. It’s perfect for making keto desserts such as our keto apple crisp.

As to which almond flour you should use, we recommend that you use blanched almond flour for the best results. It’s made from almonds with their skins removed. This results in a finer texture than almond meal. The removal of almond skins also helps to minimize any potential bitter or nutty aftertaste.

Blanched almond flour will give our crisp topping a more delicate and crisp texture.

Xanthan Gum

Xanthan gum is a gluten-free thickener and binder used in many recipes.

We’ll use it to help bind the apple crisp topping while keeping it crumbly. Do note that it’s highly concentrated, so use it sparingly to avoid over-thickening the crisp topping. In this recipe, we’ll only be using 1/2 teaspoon of xanthan gum.

Ingredients

Apple Filling

Crisp Topping

Nutrition Facts

10 servings per recipe
4 servings of apple (4 x) @ 95 each 38 380
8 ⅒ servings of butter, unsalted (4 oz) @ 100 each 81 809.99
1 serving of vanilla extract (1 tsp) @ 12 each 1.2 12
3 servings of cinnamon, ground (1 tbsp) @ 6 each 1.8 18
6 ⅒ servings of butter, unsalted (3 oz) @ 100 each 60.75 607.49
12 servings of almond flour (1 ½ cups) @ 90 each 108 1080
⅙ serving of xanthan gum (½ tsp) @ 5 each 0.08 0.83
4 servings of apple (4 x) @ 0.3 g each 0.12 g 1.2 g
8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each 8.91 g 89.1 g
3 servings of cinnamon, ground (1 tbsp) @ 0.03 g each 0.01 g 0.09 g
6 ⅒ servings of butter, unsalted (3 oz) @ 11 g each 6.68 g 66.82 g
12 servings of almond flour (1 ½ cups) @ 8 g each 9.6 g 96 g
4 servings of apple (4 x) @ 0.1 g each 0.04 g 0.4 g
8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each 5.67 g 56.7 g
3 servings of cinnamon, ground (1 tbsp) @ 0.01 g each 0 g 0.03 g
6 ⅒ servings of butter, unsalted (3 oz) @ 7 g each 4.25 g 42.52 g
12 servings of almond flour (1 ½ cups) @ 0.5 g each 0.6 g 6 g
Trans Fat 0g 0% 0g 0%
8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each 24.3 mg 243 mg
6 ⅒ servings of butter, unsalted (3 oz) @ 30 mg each 18.22 mg 182.25 mg
4 servings of apple (4 x) @ 2 mg each 0.8 mg 8 mg
1 serving of vanilla extract (1 tsp) @ 0.4 mg each 0.04 mg 0.4 mg
⅙ serving of xanthan gum (½ tsp) @ 10 mg each 0.17 mg 1.67 mg
4 servings of apple (4 x) @ 25 g each 10 g 100 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 9.6 g 96 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.05 g 0.5 g
3 servings of cinnamon, ground (1 tbsp) @ 2.1 g each 0.63 g 6.3 g
12 servings of almond flour (1 ½ cups) @ 3 g each 3.6 g 36 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 9.6 g 96 g
⅙ serving of xanthan gum (½ tsp) @ 7 g each 0.12 g 1.17 g
4 servings of apple (4 x) @ 4.4 g each 1.76 g 17.6 g
3 servings of cinnamon, ground (1 tbsp) @ 1.4 g each 0.42 g 4.2 g
12 servings of almond flour (1 ½ cups) @ 1 g each 1.2 g 12 g
⅙ serving of xanthan gum (½ tsp) @ 7 g each 0.12 g 1.17 g
4 servings of apple (4 x) @ 19 g each 7.6 g 76 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.05 g 0.5 g
3 servings of cinnamon, ground (1 tbsp) @ 0.1 g each 0.03 g 0.3 g
12 servings of almond flour (1 ½ cups) @ 1 g each 1.2 g 12 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 9.6 g 96 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 9.6 g 96 g
4 servings of apple (4 x) @ 20.6 g each 8.24 g 82.4 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.05 g 0.5 g
3 servings of cinnamon, ground (1 tbsp) @ 0.7 g each 0.21 g 2.1 g
12 servings of almond flour (1 ½ cups) @ 2 g each 2.4 g 24 g
4 servings of apple (4 x) @ 0.5 g each 0.2 g 2 g
3 servings of cinnamon, ground (1 tbsp) @ 0.1 g each 0.03 g 0.3 g
12 servings of almond flour (1 ½ cups) @ 3 g each 3.6 g 36 g

Directions

  1. Slice 4 apples.

    If you want the apples peeled, remove the skins before slicing. You may use a knife or an apple slicer. You may add more apples if you want your apple crisp to have more apple flavor, but note that it will increase the carb count.

  2. Using a skillet, brown your butter for the apple filling.

    You may use salted butter or unsalted butter. You should pour in 4 ounces of butter and let it cook for a while until it turns golden brown. Browning your butter will provide your apple crisp with a nutty and bold flavor.

  3. Add the sliced apples, vanilla extract, Lakanto monk fruit sweetener, and cinnamon to the skillet with the melted butter.

    Stir the ingredients periodically.

  5. Cook for 5-7 minutes, stirring periodically.

    This allows the apple slices to soften and the mixture to thicken and coat the apples, giving the filling a gooey texture.

  6. Transfer the apple filling to a baking dish or clear pie plate.

    Set aside for now as you make the crisp topping.

  7. Preheat the oven to 350 degrees Fahrenheit.

    The next few steps make the crisp topping.

  8. Using a skillet, brown the butter for the crumble.

    You should pour in 3 ounces of butter. Cook it for a while until it turns golden brown. Do not cook it over high heat, or it may burn.

  10. In a mixing bowl, pour in all the other ingredients for making the crisp topping.

    Add in the almond flour, Lakanto monk fruit sweetener, and xanthan gum. Add salt to taste.

  11. Once the melted butter has turned golden brown, pour it into the mixing bowl with the other ingredients.

    Stir gently to distribute the browned butter throughout the dry ingredients.

  12. Mix all the ingredients until small clumps form.

    Using a fork or spatula, gently mix your crisp topping ingredients. Stop mixing once small clumps form.

  13. Sprinkle the crisp topping over the apple filling, covering all the apples.

    Put the baking dish in the preheated oven and let it bake for 20-25 minutes.

  14. Remove the baking dish from the oven and let it cool slightly.

    The filling will be very hot, so let the crisp cool for a few minutes before serving.

Notes

Tools

  • Vegetable or fruit peeler: Use one if you prefer peeled apples; you can also leave the skins on.
  • Mixing bowl: This is where you’ll be mixing all the ingredients to make the apple crisp topping.
  • Baking dish or clear pie plate: This is where you’ll be baking and serving your keto apple crisp. If you want it to have a pie shape, use a clear pie plate.

Other Notes

  • You can make this apple crisp recipe dairy-free. Replace the butter with melted coconut oil at a 1:1 ratio, but expect a slightly different flavor and texture.
  • If you’re allergic to nuts, sunflower seed flour is often used as a 1:1 substitute for almond flour, although the color and texture may vary.
  • For easier mixing, you can pulse the crisp-topping ingredients briefly in a food processor. Stop once small clumps form.
  • This low-carb apple crisp goes well with vanilla ice cream. To keep the whole dessert low-carb, try our keto vanilla ice cream.

Frequently Asked Questions

Can I add lemon juice to this recipe?

Yes, you can add lemon juice to this apple crisp recipe. It will give your apple crisp a tangy flavor, which will help balance the sweetness and tartness of the apples. Add a little lemon juice with the sliced apples, vanilla extract, Lakanto monk fruit sweetener, and cinnamon. For the best result, use fresh lemon juice.

Can I omit xanthan gum?

Yes, but the topping may be looser and more crumbly. There is no direct 1:1 substitute in this recipe, so it is safer to omit the xanthan gum than to add another binder without adjusting the recipe.

Can I store leftover apple crisp in the fridge?

Yes. Cover the baking dish or pie plate tightly with plastic wrap, or transfer the leftovers to an airtight container. Refrigerate for up to four days. For longer storage, freeze the apple crisp for up to 2-3 months.

I don't have almond flour. Can I use almond meal instead?

You can, but it will change the texture of your low-carb apple crisp. It will result in a darker and denser low-carb apple crisp.

I want to reheat my frozen apple crisp. Will it be okay to microwave it?

You can microwave an individual serving, but the topping will soften. For a crisper topping, thaw the apple crisp in the refrigerator, then reheat it in a preheated oven until warmed through.

I'm thinking of adding crushed pecans to the crisp topping. Will it work?

Yes! Crushed pecans will add a nice crunch. If you are a fan of pecans, you can also check out our other pecan-flavored desserts.

Wrap Up

This low-carb apple crisp keeps the familiar flavor of apple pie while swapping the traditional crust and sugar-sweetened filling for almond flour and a low-carb sweetener. Apples still contribute carbohydrates, so portion size matters, but the recipe can fit into a well-planned low-carb day.

Serve a warm slice and let everyone dig in—whether they follow keto or not.

And you don’t have to wait for fall to enjoy this tasty treat. Have it whenever you want to. Have it as a snack or serve it at a party. There’s nothing wrong with enjoying a delicious apple crisp whenever the craving hits.